Carrot & Coriander Soup


1 large onion – chopped

4 cloves garlic – crushed

8 large carrots – chopped

1 large bunch coriander – separate the stalks from the leaves. Chop the stalks and roughly chop the leaves

2 litres stock (we use Marigold reduced salt bouillon powder)


Put chopped onion & carrots into a saucepan with a glug of sunflower oil and gently fry until the onions are cooked (but not browned)

Add the garlic and fry gently for a further 3 minutes, making sure that the garlic doesn’t brown

Add the coriander stalks and stock

Bring to the boil and simmer until carrots are cooked

Remove from the heat and allow to cool slightly

Blend everything together (we use a standing blender) in batches until as smooth as you prefer

Return to the heat

Add the rest of the chopped coriander (or as much as you like) and season with salt and pepper to taste

Lemon and Poppy Seed Cake

Ingredients (to make 1 tray, 24 pieces):

10 oz Soft Butter

10 oz Caster Sugar

Zest of 2 lemons

4 Beaten Eggs

10 oz Self-Raising Flour

2 oz Poppy Seeds

8 oz Milk


Juice of 2 Lemons

4 tbs Icing sugar


Beat together the butter and sugar in the machine

Slowly add the beaten eggs to the mixture whilst mixing in machine

Sieve in the Self-raising flour

Add the poppy seeds

Slowly add the milk to the rest of the ingredients whilst mixing in the machine

Bake for 50 mins on 350°F then leave to cool on a rack

Whisk the lemon juice and icing sugar together, and pour evenly over the top of the cake once cooled


Trigonos Nut Loaf

Ingredients (to make 8 slices):

3 handfuls Cashews

3 handfuls Walnuts

3 handfuls Sunflower seeds

3 handfuls Pumpkin seeds

3 handfuls Ground Almonds

3 handfuls Hazelnuts

1 Onion (finely diced)

1 tin chopped tomatoes

1 good handful chopped Parsley

1 beaten egg

3 tsp Tamari

Pinch Pepper


· Put the Cashews, walnuts, sunflower seeds, pumpkin seeds, ground almonds and hazelnuts into the processor and whizz them together.

· Fry the onion in olive oil until browning, then add tomatoes. Continue cooking until it has reduced and is thick.

· In a bowl mix together the parsley and the processed nuts and seeds. Make a well in the centre of the mix. Add the egg, tamari, pepper and the onion and tomato mix. Mix together well.

· Put the mixture into a greased and lined loaf tin.

· Cook for 45 mins on 350°f


Chocolate and Beetroot cake

Ingredients (makes 1 tray / 24 pieces):

250g Butter – Melt in bowl above pan of water on hob

200g Dark chocolate – Melt in bowl with butter

500g Beetroot (cooked)

6 Beaten Eggs – put together with Beetroot in a bowl

450g Self-raising flour – sieve into large bowl

½ tbs Cocoa powder – sieve into bowl with flour

400g Caster sugar – add to flour and cocoa powder


50g Butter and 400g white chocolate melted together in a bowl over a pan of water on the hob


Add eggs and beetroot to bowl of dry ingredients (Flour, cocoa powder, sugar) in large bowl

Add the melted butter and chocolate into the large bowl, and mix well

Pour into a tray and bake for 1 hour on 350F°

When cooked leave to cool on a rack

When the cake is cool, spread on the topping and grate some dark chocolate over the top

NB Before slicing, score the top of the cake to prevent the chocolate from cracking